How to Make White Chocolate and Cranberry Bars

These bars are very sweet, but doesn't your dentist need a little extra business anyway? They're easy and great for the winter holidays. Yields 36 bars.

Things You'll Need

• 1/2 tsp. salt
• 1/2 tsp. baking soda
• nonstick cooking spray
• 1/2 c. sugars
• 2 eggs
• 1/2 c. softened butter
• 1 tbsp. shortenings
• saucepans
• 2 tsp. vanilla
• aluminum foil
• 2/3 c. firmly packed brown sugars
• baking pans
• 1 tsp. baking powder
• mixing bowls
• 2 1/4 c. all-purpose flour
• 1 c. chopped fresh or frozen cranberries
• hand mixers
• 1 c. chopped walnuts
• 1 12-oz. package (2 c.) vanilla milk chips (also known as white chocolate)
• Aluminum Foil
• Baking Pans
• Hand Mixers
• Mixing Bowls
• Nonstick Cooking Spray
• Saucepans
• Mixing bowls

Instructions

1. Preheat oven to 350 degrees F.

2. Line a 13 by 9-inch baking pan with foil, making sure that you have enough foil to extend over the edges.

3. Grease foil with nonstick cooking spray.

4. Combine flour, baking powder, baking soda and salt in a large bowl. Mix well.

5. In another bowl, combine brown sugar, sugar and butter and beat with an electric hand mixer until fluffy.

6. Add eggs one at a time to sugar mixture and beat well after adding each.

7. Add vanilla and blend well.

8. Gradually add flour mixture, blending at low speed until just combined.

9. Fold cranberries, walnuts and 1 1/2 c. of the vanilla milk chips into the batter.

10. Spread batter into foil-lined pan and bake 30 to 40 minutes until golden brown.

11. Melt remaining 1/2 c. vanilla milk chips with shortening in a small saucepan over low heat, stirring occasionally.

12. Drizzle melted chips over warm pan and allow to cool completely. Cut into bars.

Tips & Warnings

• If baking at an elevation above 3,500 feet, relax. There are no changes for this one.